Pickled Potato Salad

By Tasty · 40 min

Ingredients

Instructions

1. In a large Dutch oven, combine the potatoes, 1 tablespoon kosher salt and 8 cups cold water. Bring to a boil over high heat, then boil for about 8 minutes, until a paring knife slides easily into the potatoes.
2. Drain the potatoes without rinsing. Let them sit for about 5 minutes, until they are cool enough to halve.
3. In a large bowl, toss the halved potatoes with 1/4 cup pickle brine, 2 tablespoons pepperoncini brine, 2 tablespoons white wine vinegar, 1/2 teaspoon celery seeds and 1 teaspoon kosher salt. Let cool completely, about 1 hour, then drain off any excess liquid.
4. Finely chop the 1 cup pickle slices, 10 pepperoncinis and the chives. Once the potatoes are cool, add them to the bowl with the mayonnaise, 2 tablespoons grainy or spicy brown mustard and 1 teaspoon black pepper, and fold together.
5. Add the 1/2 cup parsley and 1/2 cup dill and toss lightly. Pile into a serving bowl and garnish with extra parsley and dill.

Summarized from Tasty's video. Watch it for the details.

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